No popular authors found.
Ads by Google:

Categories

No categories found.


Get Celiac.com's E-Newsletter





Ads by Google:


Follow / Share


  FOLLOW US:
Twitter Facebook Google Plus Pinterest RSS Podcast Email  Get Email Alerts
SHARE:

Popular Articles

No popular articles found.
Celiac.com Sponsors:

Gluten Can Cause GI Symptoms in People Who Don't Have Celiac



This article originally appeared in the Spring 2011 edition of Celiac.com's Journal of Gluten-Sensitivity.

Celiac.com 06/22/2011 - Gluten intolerance among people who do not have celiac disease seems to be an increasing reality, yet scientists have not been able to find any evidence explaining it. A team of researchers in Australia noted that the question of whether gluten can contribute to gastrointestinal symptoms and/ or induce injury to the proximal small intestine had never been directly assessed. So, they set out to assess it. Their results are published in the January 11, 2011 issue of The American Journal of Gastroenterology. They conclude that “non-celiac gluten intolerance” may in fact exist, although they were unable to discern the potential mechanism.

Their study population consisted of patients with irritable bowel syndrome (IBS) whose symptoms were alleviated by the elimination of gluten from their diet and who definitely did not have celiac disease, as determined by the absence of the HLA-DQ2 or HLA-DQ8 haplotypes. If patients did express these haplotypes, celiac disease was excluded by a normal duodenal biopsy while they were on a gluten containing diet. Unfortunately the authors could only find 34 patients who met these criteria, but they maintain that they could still infer a statistically robust result from their data. Participants had to have been on a gluten free diet for at least six weeks at the beginning of the study. At that point, they were given a study muffin and two slices of study bread to eat every day for six weeks. These goods were baked from gluten free mixes in a gluten free facility, but half of them had gluten added. Importantly, it was only gluten, not wheat; the carbohydrates found in wheat, which are known to elicit GI symptoms, were not included. The study was randomized, double-blind, and placebo controlled, so neither the researchers nor the participants knew who was eating the gluten.

Ads by Google:

After only one week, 68% of the patients eating gluten reported more severe pain, bloating, and tiredness, and less satisfaction with their stool consistency, than the cohort who got the gluten free study muffins and bread. This remained the case over the course of the six week study; six patients eating gluten even had to withdraw from the study after the first week because their symptoms got too bad. There did not seem to be much difference between the two groups in what the authors deemed the “less relevant” symptom of nausea. Interestingly, the symptom most exacerbated by gluten was tiredness. Since tiredness is a common symptom of IBS, its induction by gluten may shed some light into a mechanism of action.

Neither treatment group showed any changes from baseline in assayed biomarkers. These included celiac antibodies; fecal lactoferrin, which increases during intestinal inflammation; C-reactive protein, a sensitive marker for the systemic circulation of cytokines; and intestinal permeability. The authors suggest that perhaps their assays were not sensitive enough to detect subtle molecular changes. About half of the study participants were positive for the HLA-DQ2/8 haplotype, but there were no differences between those who were and those who were negative, either in gluten’s effect on their symptoms or in their biomarkers.

This study is significant as the first demonstration that gluten may trigger gut symptoms in people who don’t have celiac disease. Subsequent work should elucidate how exactly it does so, but in the meantime, these findings have valuable clinical implications – perhaps more people with GI symptoms will be put on a gluten free diet.

Source:


Celiac.com welcomes your comments below (registration is NOT required).












Related Articles



8 Responses:

 
Nancy
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
27 Jun 2011 5:53:12 AM PDT
This is my daughter. She has no clinical findings, but gets symptoms within 30 minutes of eating any gluten.

 
barbara
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
28 Jun 2011 6:31:46 AM PDT
Good article...article in my newspaper with same info today.

 
frazer edwards
Rating: ratingfullratingfullratingfullratingemptyratingempty Unrated
said this on
29 Jun 2011 3:36:44 PM PDT
All one can say to such a finding are DUH! Ask any practicing Naturopathic clinician whether their patients feel better after a gluten-free diet and get the very common answer: MORE THAN 50%. When standard Western medicine begins to understand this there may be better outcomes for people with IBS, Crohn's disease and a myriad of other symptoms, on a gluten and grain free diet perhaps ... nah never happen because of the agriculture lobby.

 
David
Rating: ratingfullratingfullratingfullratingfullratingempty Unrated
said this on
29 Jun 2011 7:30:39 PM PDT
Very Interesting. I am non-celiac GI. It has been a little frustrating that the mechanism is unknown. My sensitivity has greatly increased over time. Understanding why it happens would get us that much closer to a cure or at least better ways to control it. God's speed on more research. By the way, it is definitely for real. I had fairly severe IBS symptoms till I was 43 and a doctor suggested that I eliminate gluten based on an IGG test. I was fully recovered within 4 days on a gluten free diet. Felt great for about a year and a half, but have had to tighten my gluten free diet more and more to stay well. It would be great to understand why this is happening. Genetic testing eliminated the possibility of celiac.

 
Betty J. Owen
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
01 Jul 2011 12:21:45 AM PDT
Very timely and well done. Appreciate the information! Look forward to further research results.

 
andrew falzon
Rating: ratingfullratingfullratingfullratingfullratingempty Unrated
said this on
19 Apr 2012 10:24:25 AM PDT
Very interesting.

 
Veronic aTurner
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
31 May 2012 7:16:54 PM PDT
This article was very informative. The study was sound and not biased. I became really ill around 3 years ago. My symptoms had been developing over a long period. Eventually, after a myriad of tests I was put on a wheat-free, gluten-free diet. Within one month my symptoms had pretty much settled and now 3 years later I am so much better. So long as no wheat or gluten enters my diet. Occasionally I accidentally get exposed and I become sick very quickly. I have non-celiac gluten intolerance with wheat allergy.

 
janet
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
27 Aug 2012 6:07:26 AM PDT
just realizing what gluten is doing to me waiting for gluten test to determine if I have gluten intolerance. I have gone on a gluten-free diet and feel much better. I have had bowel issues all my life and now at 65, my symptoms are worse.




Rate this article and leave a comment:
Rating: * Poor Excellent
Your Name *: Email (private) *:




In Celiac.com's Forum Now:


Well thanks everyone seriously. I'm sure this will get better and I'm thankful this reaction is normal. So guilty when I think of others worse off than me. I will read and read and read until I've taught myself to feel better. And then help others ((((hugs all around)))

I'm curious to hear updates on your EC condition. Thanks

@Larkie how are you lips doing now? Have you found something that worked for you yet? I'm curious and eager for updates from anyone who overcame this condition. Thanks

The fullness of the Eucharist is found in the wine alone. However, glutenfreewatchdog did an article on the low gluten hosts recently. She tested a single host from the Benedictine sisters and found it to contain 0.0017 mg of gluten. Compare that to the 0.57mg found in a piece of gluten free brea...

You make me want to go to Montreal just to get croissants. I love a warm croissant with ham and swiss, melted, then lettuce, tomato and honey dijon mustard. Yum! I hear Schar sells croissants now. Will have to try once I get better.